Moreton Bay Bug & Avocado Salad

Moreton Bay Bug & Avocado Salad

Delight in the fresh flavours of Moreton Bay Bug & Avocado Salad, a perfect combination of juicy Moreton Bay bug tails and creamy avocado. This easy-to-make salad is ideal for seafood lovers and brings the taste of the ocean right to your table. Tossed with crisp baby cos lettuce, watercress, and a zesty lemon and garlic dressing, this dish is perfect for a light lunch or gourmet dinner. Order fresh seafood online from Pearl Seafoods and enjoy fast delivery across Sydney, ensuring the freshest ingredients for your meals.

Recipe Information

Serves

6 people

Preparation

15 min

Cooking

10 min

Difficulty

Easy

Ingredients

  • 12 green Moreton Bay bug tails (see note), peeled
  • 2 tbsp olive oil
  • 2 baby cos, outer leaves discarded
  • 3 avocados, halved
  • 1 bunch watercress, sprigs picked

Dressing

  • 1 garlic clove
  • 1/4 cup (60ml) lemon juice
  • 1 tsp wholegrain mustard
  • 1/4 cup (60ml) extra virgin olive oil

Steps

  1. Preheat a barbecue or chargrill pan to medium-high heat. Brush bugs with oil and season with salt. Cook, turning once, for 6-8 minutes until just cooked through and golden on the outside. Rest, loosely covered with foil, while you make dressing.
  2. For the dressing, pound garlic with a pinch of salt in a mortar and pestle until a paste. Add lemon juice and mustard, then slowly add oil, stirring, until combined. Season with pepper.
  3. Halve the bugs lengthways, then toss in a large bowl with the dressing. Add the lettuce and toss to combine. Spoon in the avocado flesh, add watercress and toss gently with your hands. Divide salad among 6 plates and serve.